Warm the milk in a saucepan until it reaches 80°C.
Whisk caster sugar and egg yolks together in a bowl.
Pour warm milk onto the egg mixture while whisking constantly.
Cook the mixture in the saucepan until it reaching 83°C and thickens.
Whisk in the double cream and cool to 60°C before adding chopped chocolate bars to melt.
Churn the mixture in an ice cream maker until frozen.
Simmer cherries, 200ml water, and sugar for 8 minutes and then cool.
Preheat the oven to 220°C and grease 8 dariole moulds with butter.
Melt the butter and dark chocolate together in a bowl over simmering water.
Beat eggs and sugar for 2 minutes until the mixture reaches the ribbon stage.
Fold the chocolate mixture and then the flour into the eggs.
Divide the batter into moulds and bake on a sheet for 8 minutes.
Paint melted white chocolate on plates and dust with icing sugar.
Turn out fondants and serve with cherries, ice cream, hazelnuts, and mint.